Mini Blood Orange Tarts
All the goodness of a citrus pie in these bite-sized mini blood orange tarts. These mini tarts bring it all together, from the sweet and tartness of orange and limes to the smooth whipped cream. Add a bright, fresh orange wedge on top, and voilà!, you have a colorful, delicate, yet modern dessert. Great for a party. So much in a little bite!
The dough for these Mini Blood Orange Tarts uses only three ingredients to form the shell. Then fill the shell with a small dollop of my Blood Orange Lime Curd. Lastly, to smooth it out, add a swirl of whipped cream as a topping and a small wedge of blood orange for color and freshness.
Mini Blood Orange Tarts
Bite sized tarts filled with blood orange curd and topped with whipped cream and a little wedge of blood orange.
Ingredients
Dough
- ½ cup butter (1 stick)
- ½ cup cream cheese
- 1 cup flour
Filling
- 1 cup blood orange lime curd (see linked recipe)
Toppings
- ½ cup heavy whipping cream
- 1 tbsp granulated sugar
- 1 blood orange
Instructions
Dough
- Beat together butter and cream cheese. Stir in flour.
- Chill mixture for about an hour or until easy to handle.
- Form 1 inch balls and place balls on an ungreased mini muffin tin. You get 24 balls.
- Press each ball onto the bottom and up the sides of the mini muffin mold.
Filling
- Fill each tart with about ½-1 teaspoon of blood orange lime curd. Do not overfill. It's better to slightly under fill each tart since the filling will expand in the oven.
- Bake at 325F for about 25-30 minutes. Cool.
Toppings
- Whip the heavy whipping cream and sugar with an electric mixer. Mix until stiff peaks form.
- Fill a pastry bag with #21 decorating tip and pipe the whipped cream on each tart.
- Cut the blood orange through the middle and slice off a round about ⅛-¼ inch thick. Cut small wedges following the sections of the orange. Repeat.
- Top each tart with a wedge of the blood orange.